Quick Ramen Noodle Soup
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.
Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so it takes on a deeply rich flavor, without a long simmering time!
So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try!
Start by adding minced garlic, sliced scallions, grated ginger, oil, and sriracha to a big soup pot:
Cook for about a minute, until the scallions have softened and the garlic smells aromatic.
Then add chicken stock (or broth) and beef stock:
As I mention in the video above, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.
Next, add soy sauce and fish sauce to the pot:
These are the secret ingredients that give the broth a depth of flavor and complexity.
Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes:
Serve the ramen with extra scallions, or any other toppings you wish to add.
More of my other favorite soups are this Quick Chicken Noodle Soup, Carrot Coconut Soup, and Slow Cooker White Chicken Chili.
Enjoy, my friends!
Quick Ramen Noodle Soup
Ingredients
- 1 tbsp neutral oil
- 1 tbsp minced garlic
- 1/2 tsp grated ginger
- 4 scallions sliced (white and green parts)
- 1/2 tsp chili sauce or sriracha
- 3 cups chicken stock
- 3 cups beef broth
- 1 tbsp fish sauce*
- 1 tbsp soy sauce
- 1 cup water
- 4 eggs optional
- 12 ounce package ramen noodles
Instructions
- Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
- Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
- Serve and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post originally published in February 2014. Updated with new photos, writing, and a video in December 2017.
58 Comments on “Quick Ramen Noodle Soup”
Had a craving for ramen & tried this simple recipe. Came out SO good!!! Will definitely make again soon. Love that it’s super tasty & so easy to make. Thank you for sharing!
This ramen recipe is so great! My teen makes it for me. : )
Joanne! I hate fish sauce but I dont want to lose the depth of this recipe! Do you have a suggestion for a substitution?
I understand. I am so-so on fish sauce too. I don’t really…I would just leave it out. Enjoy!
Under the ingredients you have *chicken stock .. with beef broth .. under the cooking instructions you refer to everything as stock .. can you please clarify
It’s pretty hard to find actual beef stock at the store. If you can make your own, that’s best for optimal flavor, but defeats the purpose of the quick ramen noodle soup. So I altered the ingredients to call for chicken stock, which is pretty accessible, with beef broth. I just aligned the cooking instructions with that. Thanks for your comment!
What if I already have done Chicken and beef broth and in the process of making them i already use scallions, ginger, and garlic to flavored them, do I need to still do the first step or just mixed them together with the other sauces?
I’ve been looking for a recipe that is similar to the “soy sauce” flavor Top Ramen. This was really good!
I was looking for a simple easy recipe for noodle soups without involving the instant noodle seasoning packets. I first encountered this recipe via Youtube and I thought that I should give it a try. I tried it without adding hot sauce and it still turned out pretty satisfying for my stomach by adding fish balls and poached eggs!
this world is so lucky to have you! xx
This is a great base recipe. I had a couple of Portobello mushrooms in the refrigerator that needed to be used, so I scraped off the gills, sliced them up and added them to the pan as I was sautéing the scallions, garlic and ginger. I also added a couple of tablespoons of chopped fresh cilantro, a tablespoon of light sweet miso and a touch of chili oil. Finally, I had 2 cans of chicken broth and 1 can of low sodium beef broth, so that’s what I used. The results were yummy!!! Next time I will try adding the egg. I also suggest using as many reduced sodium ingredients as possible because the soup tends to turn out quite salty but delicious. This is a recipe that can take on any number of ingredients of your choosing. The sky’s the limit. I Love it!!!
Just made this and it was amazing! I didn’t have any fish sauce at home but made it without and it still tasted great. This is going to now be a staple for me. So easy and delicious, I also had homemade chicken stock in my freezer so I was excited to try it out in a soup!